1987
DOI: 10.1079/bjn19870090
|View full text |Cite
|
Sign up to set email alerts
|

Dietary fat and N-nitrosation in the rat

Abstract: 1. Groups of four conventional (CV) rats ate natural or purified diets either with or without 100 g fat/kg and drank 0.235 M-sodium nitrate. The fats tested were butterfat, coconut oil, olive oil, maize oil and safflower oil.2. Decreased urinary excretion of N-nitrosoproline (NPRO) was observed in rats fed on fat-supplemented diets compared with those fed on low-fat diets, with butterfat having the greatest effect of the fats tested.3. Reduced excretion of NPRO was not the result of inhibition of the intragast… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1
1

Citation Types

0
3
0

Year Published

1989
1989
2018
2018

Publication Types

Select...
8

Relationship

0
8

Authors

Journals

citations
Cited by 12 publications
(3 citation statements)
references
References 9 publications
0
3
0
Order By: Relevance
“…On the other hand, addition of NO2 is of concern because of potential adverse health effects (Pacher et al ., ). The mechanism and extent of N‐ nitrosoamine formation are dependent on the structure and amount of the amino substance, the source of the nitrosating agent (Challis, ) and conditions like pH and temperature (Ward & Coates, ). Fish are rich in amino compounds, especially amines like dimethylamine, trimethylamine and trimethylamine oxide that can undergo nitrosation and form N‐ nitrosoamines.…”
Section: Introductionmentioning
confidence: 99%
“…On the other hand, addition of NO2 is of concern because of potential adverse health effects (Pacher et al ., ). The mechanism and extent of N‐ nitrosoamine formation are dependent on the structure and amount of the amino substance, the source of the nitrosating agent (Challis, ) and conditions like pH and temperature (Ward & Coates, ). Fish are rich in amino compounds, especially amines like dimethylamine, trimethylamine and trimethylamine oxide that can undergo nitrosation and form N‐ nitrosoamines.…”
Section: Introductionmentioning
confidence: 99%
“…Due to growing consumer concern over the potential negative health effects of consumed foods with nitrates -nitrites additives, several surveillance process of nitrosation is very complicated and depends on many factors such as pH, the type of the secondary amine and temperature (Ward and Coates, 1987). NA formation is favored under the following conditions (Andrée et al, 2010): 1) Secondary amines should be present.…”
Section: Nitrates and Nitrites Content In Meat Productsmentioning
confidence: 99%
“…Most nitrosamines are metabolized in the tissues but N-nitrosoproline (NPRO) is a stable nitrosated amine and its excretion in urine can be used as an indicator of Nnitrosamine formation (Ohshima et al 1982). Inclusion of high amounts of fat in the diet greatly decreased the amounts of NPRO excreted, and, by implication, of N-nitrosamines formed, by conventional but not by germ-free rats (Ward & Coates, 1987b;Ward et al 1990~). As the presence of fat affected neither the absorption of NPRO nor the intragastric nitrosation reaction it seemed likely that the decrease was due to inhibition of nitrate reducing ability.…”
Section: N I T R a T E Smentioning
confidence: 99%